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Baking Bread to be Used First Thing in Morning
From The Toronto Cook Book, 1915
Serves 16
Follow directions for delicious hot rolls or bread.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
467Calories
14 gProtein
97 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories467 kcal
Protein14 g
Carbohydrates97 g
Fiber0 g
Sugars0 g
Total Fat2.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0.8 mg
Sodium149 mg
Potassium171 mg
Calcium27 mg
Iron7 mg
Magnesium34 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0.4 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 5. The excerpt below is the record exactly as published.
Baking Bread to be Used First Thing in Morning Take four, to five quarts flour, sift flour thoroughly into bread pan with small teaspoon salt, one tablespoon lard (lard is better than butter for making bread, as it makes it much whiter) ; make a hole in the centre, forming a well; then put in yeast or sponge, whichever you are using; then take one to three pints lukewarm water
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